[Bach] Chef needs hot chiles

[Jon Ziegler]

Just in case this group isn't entirely dead...

I was at a restaurant in San Francisco called
Source<http://www.source-sf.com>the other day and was treated to two
excellent and fairly hot house made
sauces to go with my food.  The chef was lamenting the difficulty of
obtaining good habaneros and ghost peppers.  Anybody here have a good
answer?  Or a pointer to some person/place where a good answer may be found?

Given the nature of the restaurant, I'm sure there are extra points for
organic and locally grown. :)

Regards,
Jon
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